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Holiday Leftover Hash: Something Good For Black Friday

We thought about doing a Thanksgiving turkey recipe for the blog, but truth be told, we aren’t big turkey people. We will be making J. Kenji Lopez-Alt’s Sous Vide “Turchetta” (turkey breast made like Porchetta) and a beef roast for the Thanksgivukkah holiday. But we will give you an awesome, and easy, recipe to use up those Thanksgiving leftovers- hash. We suggest you forgo the shopping and serve hash for Black Friday Brunch.

We like turkey or ham sandwiches just fine, but when you can take the leftover turkey/pork/beef, potatoes and veggies, add some seasoning and crisp them up in some bacon fat…well now you are onto something. And that is the beauty of hash. A good hash elevates your leftovers into an entirely new dish, and since most of the ingredients are cooked, it doesn’t take that long or require many pot and pans. Nice. And if you just “happen” to top off the hash with a fried egg or a zippy horseradish sauce…well then you really will have something to be thankful for.

The key with making hash is to use what you already have and balance flavors and textures. Think about a mix of savory, sweet, vegetal and spicy flavors and soft, creamy and crispy textures (the browning will crisp up the dish). Pretty much any leftover you have may be worth adding, so be creative. And pre-cooked food is better in hash, as you don’t have to worry about even cooking of various raw ingredients. The only “fresh” ingredients we use are bacon, (to get its fat) onions and minced garlic we soften in the grease before adding the other ingredients. We top the hash with either a fried egg or a quick horseradish sauce (prepared horseradish, sour cream, mayonnaise, a touch of mustard, salt/pepper) but steak sauce or simple ketchup are just fine as well.

For this hash we used leftover beef, roasted butternut squash and boiled Yukon Gold potatoes seasoned with a bit of thyme, cumin and chili powder. It was great. But if we had leftover turkey, sweet potatoes, mashers or even creamed spinach or roasted brussels sprouts, we could use them (most stuffings will also work). Hard to go wrong here, as long as you liked the dish on Thursday, it probably work in hash on Friday….except for the cranberry sauce, best to keep that out of the hash.

So we wish you a Happy Thanksgiving! We hope you cook your turkey in pieces (trust us!), have a few fun cocktails and enjoy time with family and friends. We also hope you stay home on Friday, maybe build a fire, and cook this hash for brunch. Enjoy the day…the “holidaze” are coming.

Holiday Leftover Hash:

Notes Before You Start:

The best way to make hash is to mostly use cooked leftovers. Raw ingredients have different cooking times and can mess up your hash. We suggest just a few softened aromatics and then whatever leftovers you have.

Cooking in a cast iron pan or steel skillet will get you the best browning and a crispy, delicious hash.

What You Get: An easy, delicious and warm dish using up those Thanksgiving leftovers.

What You Need: No special equipment required.

How Long? About 25-30 minutes. A few minutes of chopping, otherwise this is as easy as it gets. Anytime dish.

Place a skillet over medium heat. Add the bacon and cook until crisp, 3-4 minutes. Add the onion and cook, stirring occasionally, until soft, 5-7 minutes. Add the garlic and cook for 30 seconds, until just fragrant (don’t burn the garlic). Sprinkle on the thyme, chili power and cumin, mix to combine.

Add in the meat, starches and veggies to the pan. Mix well, then taste and add salt and pepper. Then, using a flat spatula, smash the hash into the pan so it forms a flat layer. Let this layer brown for 5 minutes then flip / stir the hash and brown for another 5-7 minutes, until crispy edges form.

Serve the hash with prepared horseradish, horseradish sauce or a fried egg. Garnish with the chopped parsley.

Brilliant–my family loves hash, and I haven’t made it since my Mindless Sweet Potato hash. Luckily the CSA farm share potatoes and sweet potatoes and assorted squashes are waiting fairly patiently (there I go, anthropomorphizing vegetables again) for me to get a grip on my inbox and get back into the kitchen.
Thanks!